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<blockquote data-quote="svnmag" data-source="post: 460374" data-attributes="member: 330"><p>Oh...fancy!</p><p></p><p>I learned this down South. I promise it's <strong><em>good</em></strong> if you ever deign to use canned green beans:</p><p></p><p>Dump the beans in a pot, add bacon and butter to taste--make sure the beans are fully submerged. </p><p></p><p>Cover until water begins to boil. Remove lid and boil until the pot is <strong><em>near</em></strong> damn dry. Stir enough to prevent scorching. I discard the bacon as it will look like cadaver skin and retains zero taste.</p><p></p><p>The end product will look like your above. I ASSume it's a much longer process if you start raw.</p></blockquote><p></p>
[QUOTE="svnmag, post: 460374, member: 330"] Oh...fancy! I learned this down South. I promise it's [B][I]good[/I][/B] if you ever deign to use canned green beans: Dump the beans in a pot, add bacon and butter to taste--make sure the beans are fully submerged. Cover until water begins to boil. Remove lid and boil until the pot is [B][I]near[/I][/B] damn dry. Stir enough to prevent scorching. I discard the bacon as it will look like cadaver skin and retains zero taste. The end product will look like your above. I ASSume it's a much longer process if you start raw. [/QUOTE]
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